Anyone who loves chocolate and hazelnuts (or Nutella of course) will swoon at this pudding. Words cannot describe it, so I'm not even going to try. Just go make it. Seriously. You won't regret it.
And by the way - it's dairy free and gluten free, and has no junky white sugar or other 'food-like' substances, so it's practically health food! No guilt, okay? :D
[Not the greatest photo - sorry - couldn't wait to post this! Guess I'll just have to make it again tomorrow so I can take a photo by daylight! hee hee...]
Serves 6 - 8 (It's very rich!)
1. First, roast your hazelnuts. I go ahead and roast a whole tray at once, and freeze what I don't need - but just roast the recipe amount if you want to. (I buy my nuts bulk, so I have enough to roast trayfuls at a time.) The amount you need for this recipe is:
- 100g hazelnuts
Roast them for about 15 minutes at 180 degrees C, or until lightly browned. Rub the skins off (as much as possible, don't have to be too fussy) with a tea towel or with your hands. If you're lucky, you can pay one of your kids 50c to do the lot, like I did. ;)
2. Weigh the 100g of roasted hazelnuts into the Thermomix bowl, and grind them up on speed 9 for 10 seconds.
3. Add the chocolate and grind for another 10 seconds on speed 9:
- 70g dark chocolate, broken into pieces (I used 65% cocoa, dark, dairy free, sugar free chocolate - thanks to a very kind friend who sent me some amazing chocolate for a present!)
4. Add remaining ingredients and whiz it up for 20 seconds on speed 8. Scrape down bowl, and cook at 90 degrees for 7 minutes on speed 4:
- 300g coconut cream
- 300g rice-almond milk (or milk of choice)
- 2 eggs
- 50g Rapadura (or sweetener of choice)
- 20g tapioca starch (or cornflour)
- 1 teaspoon vanilla extract
- a very small pinch of Himalayan salt
Pour into little dessert dishes and enjoy either warm or cold.
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